Pan de Leche: Soft Filipino Milk Bread

In a small bowl, combine the lukewarm milk, a pinch of the sugar, and the instant yeast. Let stand for 5 to 10 minutes until foamy. If the yeast does not foam, discard and start again with fresh yeast.

In the bowl of a stand mixer, whisk together the bread flour, remaining sugar, and salt.

Add the yeast mixture and egg to the dry ingredients. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes. Scrape down the sides of the bowl as needed.

With the mixer on medium-low, add the softened butter one tablespoon at a time, waiting until each addition is absorbed before adding the next. Knead for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.

Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.

Gently punch down the dough to release air. Turn it out onto a lightly floured surface and divide into 8 equal pieces, about 85 g each. Shape each piece into a smooth ball.

Arrange the dough balls in a greased 9x5-inch loaf pan or a round cake pan, leaving a little space between them. Cover and let rise until puffy and nearly doubled, about 45 minutes to 1 hour.

Preheat the oven to 350°F (175°C). Brush the risen dough with egg wash. Bake for 22 to 25 minutes, until the tops are golden brown and the bread sounds hollow when tapped. If browning too quickly, tent loosely with foil.

Cool the pan de leche in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm. Tear or slice and enjoy.